Thin, filling-ready crepes are easy to whip up with this easy crepes recipe. If you’ve ever had crepes from a street vendor in Paris, you’ll swoon for these.
On Mother’s Day morning I decided to treat myself by making a special breakfast: crepes. I’ve never made them before so it really was a trial and error experience. Two or three of the crepes were tossed before they could be consumed due to failures on my part. But the last four were perfect.
For fillings, I tried a few things: peanut butter and fluff; peanut butter, fluff and strawberries and strawberry preserves. I think the peanut butter, fluff and strawberries was my favorite. It had a nice mix of sweetness with a fresh crunch from the giant strawberries I’d sliced onto it.
- 2 eggs
- 1 cup skim milk
- ⅔ cup all-purpose flour
- 1½ teaspoons vegetable oil
- ½ tsp vanilla extract
- a dash of salt
- Combine all ingredients in a blender and process until batter is very smooth. You may have to scrape down the sides of the bowl as well. Leave covered and place in refrigerator for one hour, to allow batter to cool.
- Spray a medium skillet with cooking oil and preheat on the stove over medium heat. Pour ¼ cup to ⅓ cup of the batter into the heated pan.
- Let cook until golden brown on each side. Repeat until all the batter has been cooked. Serve warm with toppings of your choice.
- Extra crepes can be frozen and stored.
I’m usually not a big fan of using the microwave for much but when I saw 28 Cook’s recipe for these fat free, crispy, easy homemade potato chips, I knew had to give it a try. So that’s on deck for tonight. I’ll post about it later.